Egg White Mayonnaise


Ingredients
1 large egg white (1 ounce; 30g), cold
½ ounce fresh juice from 1 lemon (1 tablespoon; 15g)
⅛ ounce Dijon mustard (1 teaspoon; 4g)
½ teaspoon Diamond Crystal kosher salt; for table salt, use 1/4 teaspoon
NOTE: Grind the salt before adding to mix
3 ½ ounces oil Canola or other neutral oil (1/2 cup; 100g)
4 servings

Directions
Combine egg white, lemon juice, mustard, salt, and oil in a container just wide enough to accommodate an immersion blender
Set blender to low, place flush with the bottom of the container
Pulse until oil disappears into a creamy spread, about 20 seconds.
Refrigerate in an airtight container up to 2 weeks.

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